This is a vegan version of the indian spinach curry "Palak Paneer". It uses tofu instead of the traditional indian cheese. The spinach curry is creamy & delicious and rich in iron!
Course Main Course
Cuisine Fusion, Indian, Vegan
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Servings 2people
Calories 437kcal
Author Bianca Haun |Â Elephantastic Vegan
Ingredients
Tofu 'Paneer'
12ozfirm tofu
2teaspoonscanola oil(or any other neutral plant-based oil)
Cut the tofu in cubes. Bring a large pan to high heat, add the oil, cubed tofu, curry powder, and kala namak. Give it a stir. Let it cook until the tofu is golden and with slightly crispy edges. Set aside the tofu in a bowl.
In the same large pan, add the spinach and cook it until it wilted (you might have to work in 2 batches because it's a lot of spinach). Then reduce the heat and add the coconut milk, ginger powder, salt, and garam masala.
Use a handheld blender to blend the spinach curry.
Add the chopped tomato to the curry and let it cook (bring up the heat again) for another 3-4 minutes until hot and until the tomatoes are soft.
Then add the tofu paneer to the spinach curry, give it a quick stir, and it's ready to serve! Basmati rice and homemade naan are THE perfect side dishes!